Hanger Steak | G1 Certified 250-300 or grilling them over high

or grilling them over high heat for a smoky

Do I need to peel the tongue after cooking

A score of 10–12 is the highest possible rating

keep it refrigerated and cook within 3–5 days for best quality

and traditional braising

Hanger Steak | G1 Certified 250-300 or grilling them over highThe Butcher's Best Kept Secret The hanger steak is a rare gem in the world of beef. Sourced from the muscle that supports the diaphragm between the cow's rib and loin, this cut "hangs" freely, resulting in a texture that is surprisingly tender and a flavor profile that is deeply beefy. Often called the "butcher's steak," it offers the best of both worlds: the tenderness of a filet mignon with the rich, savory depth of a ribeye. Its exclusivity is